Smoked aubergine and yogurt dip

Method

For the sunflower tahini, place the sunflower seeds and pine nuts in a food processor and blitz briefly for 5 seconds.

Add the Straight Up yoghurt, lemon juice and salt, blitz briefly and then with the food processor running, slowly add the rapeseed oil and the water through the funnel. The tahini will keep happily in the fridge for up to two weeks.

Place the whole aubergines over a naked flame on your gas stove or on a BBQ grill and grill until they are blackened, charred and squidgy to the touch. This will take approx. 20-25 mins. It is important to turn them frequently, using tongs.

Once done, place them in a bowl and cover with cling film then leave them to cool and sweat for 20 mins.

When cool enough to handle, carefully peel away the outer charred skin of the aubergines with a cutlery knife and discard, to reveal a soft pale flesh.

Chop the flesh finely and place in a bowl, adding any remaining cooking juices.

Finally, season with the salt and spoon into a serving bowl. Drizzle with cold pressed rapeseed or olive oil and a pinch of smoked paprika, to serve. Great as a dip with crudities and warm pitta or as a sauce for char-grilled lamb, chicken or vegetables.